This is a cake to love and to celebrate. The linked recipe uses canned cherries, but take this to excellence by using fresh dark Bing cherries. You can make this with canned cherries the rest of the year & no one will complain, but in cherry season go for the best!
This is an outstanding cake that is soaked in Kirschwasser (Kirsch) made from cherries. It’s cherry brandy, so look for it in the brandy section of the liquor store. The cake is made from scratch using buttermilk which always makes for a superior moist cake.
If you don’t have time to make the cake from scratch, use a good quality dark chocolate cake mix (with “the pudding in the mix” if available). The Kirsch and cherries will carry the specialty cake taste.
Pit and chop the cherries for the cherry layer inside the cake. Reviewers say to soak the chopped cherries in the Kirsch overnight for an authentic flavor.
From the reviews:
“I recommend allowing a day for the syrup to soak through the cake . . . The high alcohol content mellows out over time . . . the cake is quite fragile after soaking . . . Try using 1 stick (8 TBS) butter to 4 cups powdered sugar. It should take about 2-3 tbs. liquid to get to the right consistency. I find the original recipe is wayyy too sweet and doesn’t produce enough buttercream.”
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“I live in Germany, and this is one American recipe that I must admit is nearly dead on [using Bing cherries] . . . My husband always says that if it is made correctly the room will spin when you stand up.”
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“this is not a cake for kids — the kirschwasser is pretty strong and the alcohol taste will probably turn them off.”
No matter how you make this famous cake, it will be wonderful.
Click here for the recipe at AllRecipes.
Maggie says
Oh, yes, the Kirsch (cherry brandy) adds a wonderful intense flavor. The combination of flavors and textures make this “out of this world” as my mom used to say. You were very lucky to have this so often as a child! Thanks for sharing your experience, Sicorra!
Sicorra says
The cherries soaked in Kirsch is one of the many reasons that I love this cake so much! Coming from a German family we too had this cake quite often. The combination of cherries, chocolate and whip cream is amazing.
Maggie says
I’m so glad you got to taste it! You will not be sorry you tried this at home, Downsouth! It’s wonderful for entertaining too. Thanks for your comment!
Downsouth says
I had black forest cake on a Carnival cruise last week and it was so good, I had to go back for seconds! Yummy good and I will be making one soon.
Maggie says
CBB, this would be well worth the effort. I say experiment away. Any “failures” would just have to be eaten! It might take several attempts to get it just right! haha
canadianbudgetbinder says
Black Forest is my favourite cake… I might have to experiment with this one…Looks great…
Maggie says
Absolutely, Paul! I figure if you’re going to have some BFC, go for the best version! I mean, how often are you going to have it?
Paul @ The Frugal Toad says
I’ve always loved BFC! This is the low cal version right? 😉